Mascarpone Ice Cream Recipe

Have you ever had Mascarpone Ice Cream? If not, I’m about to blow your mind. Its rich, creamy, and unique flavor will tickle your taste buds and make you crave another scoop. Serve it with a honey rosemary peach sauce to add a little bit of tang and fruitiness to this otherwise buttery frozen treat.

📝 Ingredients

• 4 egg yolks (78 g)
• 3/4 cup sugar (129 g)
• 2 cup of whole milk (492 g)
• 8 oz mascarpone cheese (226 g, room temperature)
• 3 tablespoon light corn syrup (52 g)
• 1 teaspoon fresh squeezed lemon juice (6 g)
• 1/4 teaspoon pure vanilla extract (1 g)
• A pinch of salt

👨‍🍳 Instructions

1. 1In the bowl of a stand mixer, add egg yolks and beat on low speed. Slowly add sugar, continue beating until light in color and creamy.
2. 2Heat the milk in a saucepan over medium heat until simmering and temper into the egg mixture by adding just a little bit of hot milk, a few tablespoons at a time, to the mixture with the mixer on low speed. Allow to incorporate before pouring in more.
3. 3Once all of the hot milk has been added to the egg mixture, pour the entire liquid mixture back into the saucepan and heat on medium low heat until the mixture thickens and reaches 175°F - 180°This will take approximately 3 - 4 minutes. The custard should coat the back of a spoon, and not run off when you swipe your finger across the middle.
4. 4Add mascarpone, corn syrup, lemon juice, vanilla extract and salt to the hot custard mixture and stir until completely dissolved.
5. 5Allow to cool to room temperature uncovered and refrigerate overnight or until cold enough to use in an ice cream maker.
6. 6Churn in an ice cream maker according to manufacturer’s directions. I churn mine for 15 minutes.
7. 7Transfer churned ice cream to an airtight container and freeze for at least 4 hours before serving.